Nutrition & Calorie Comments

I added an extra cup of broth & 1/4 cup cooking sherry as recommended by others & consistency turned out just right. The leeks make up bulk of dish but were good. We weren't sure about it at first until added salt - it really needed it! Heaped over a Grands Jr. biscuit instead of a crust. Very good!

I make something very similar, but with a spash of white zin! My kids like to dig into a top crust & so do I, so I make mine "bottomless!" I use a corningwear dish, & put the pre-made roll out dough on top. Voila! We are still saving calories & get the 'flaky golden top!' YUM! =o)

I do a similar chicken pie. I don't use flour, I thicken with a little cornstarch. I also use corn instead of mixed veg, to make it a chicken and corn pie. No butter is used to help reduce the fat content. I make it up as a soup base and from that I can also make a stew, risotto, pasta, pastries.

It was pretty good. I made it for 2 thinking I'd have leftovers, but it really made a terrible leftover meal. The fat is high in it, as well. The days I ate this I had a problem staying wtihin my range.

Loved this recipe. So easy and really great. I read some of the other comments so used 2 cups low fat, low sodium chicken broth. Very creamy and the thyme added such a bonus flavor. My husband told me it was a definite keeper and I'm sure will be added to a regular menu.

I used Olive Oil instead of butter because dairy really bothers me. I used 16 oz of veggies. I also had to use more chicken stock. Instead of a bottom crust, I used reduced fat refrigerator biscuits for the top. It turned out to be 13 Weight Watchers PointsPlus for 1 serving, including a biscuit!